Simple Way to Prepare Gordon Ramsay Rissoles with apple and cheese

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, rissoles with apple and cheese. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Rissoles with apple and cheese is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Rissoles with apple and cheese is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have rissoles with apple and cheese using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Rissoles with apple and cheese:

1. Prepare leftover cooked meat: duck, pork, beef, chicken or lamb
2. Prepare red onion
3. Prepare large clove of garlic
4. Take bread roll or 2 slices of stale bread
5. Get apple, peeled and coarsely grated
6. Take sprigs of thyme, leaves stripped
7. Get small bunch of parsley, finely chopped
8. Prepare egg
9. Prepare grated Parmesan
10. Prepare grated Emmental or Gruyere
11. Take salt and black pepper
12. Make ready black onion (nigella) seeds
13. Prepare tbsp. Panko breadcrumbs
14. Prepare oil, for frying

Instructions to make Rissoles with apple and cheese:

1. Briefly soak the bread in water and squeeze out excess liquid.
2. Mince the meat with the onion, garlic and the bread or whiz it in a food processor.
3. Put aside half the Parmesan and a third of the Emmental to add to the breadcrumbs for coating.
4. Add the rest of the ingredients apart from the breadcrumbs and extra cheese to the bowl with the meat and mix well into a paste.
5. Place the breadcrumbs and the extra cheese in a shallow bowl. With wet hands shape 6 rissoles (about 85g each) into round patties or oblong torpedoes.
6. Roll them thoroughly in the breadcrumbs mix, place on paper towels and chill in the fridge for ½ hour.
7. Heat up oil (only about 1cm deep) in a large frying pan. When shimmering, carefully add the rissoles and immediately turn them over with a spatula - they will stick otherwise. Fry on all sides until brown and crisp, turning frequently.
8. Drain on paper towels and serve with green salad.

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